Description
A refreshing and elegant dessert that combines the floral notes of lavender with the zesty brightness of lemon, layered with creamy goodness.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon dried culinary lavender
- 1 cup lemon curd
- 1 cup sponge cake, cubed
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- Mint leaves for garnish
Instructions
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the dried lavender into the whipped cream.
- In serving glasses, layer the sponge cake cubes at the bottom.
- Add a layer of lemon curd over the sponge cake.
- Top with a layer of the lavender whipped cream.
- Add a layer of fresh blueberries and raspberries.
- Repeat the layers until the glasses are filled, finishing with the lavender whipped cream on top.
- Garnish with mint leaves and a sprinkle of dried lavender.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Ensure to use culinary lavender for safety.
- Adjust the sweetness of the whipped cream according to your taste.
- This dessert can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg